Lemon & Blueberry Scones

Update 2023-09-05: Added details to ingredients list.

Ingredients

For the batter:

• 1 can (about 15 oz) of cannellini beans (Other kidney beans work, but they will color the batter)
• liquid from the can of beans or an equivalent amount of water
• 1 cup of rolled oats
• zest and juice of a lemon
• 2 pods of cardamon (Ground if not using a high powered blender)
• 1 1/2 Tbsp of maple syrup
• 1 tsp of baking powder
• 24 to 36 Blueberries (Other berries may also be good)

For the frosting:

• 2 to 4 Tbsp of powdered sugar
• 1/8 tsp of lemon extract (Can use zest and juice instead)
• water

Directions

1. Set oven to preheat at 350 °F.
2. Remove shells from cardamon.
3. Add all ingredients for the batter except the berries into a blender.
4. Blend until smooth and mixed.
5. Pour batter into lined baking pan.
6. Press berries into batter and cover with more batter.
7. Bake at 350 °F for 15 to 20 minutes.
8. Put powdered sugar and lemon extract into a small bowl.
   • Use a sandwich bag instead of a bowl for a poor-man’s piping bag.
9. Slowly mix in water until frosting is creamy but still thick.
10. Let scone cool on a rack.
11. Move scone to plate and add frosting.